Скачать или смотреть Matcha Green Tea Beer | Recipe by Shinya Sakurai

Tea master and mixologist Shinya Sakurai of Sakurai Japanese Tea Experience, a destination for tea aficionados in Tokyo, pours a tall glass of Matcha Green Tea Beer.        
       
Matcha and beer may seem like an unlikely pairing, but the green tea's bitterness enhances the sweet, malty flavor of beer and gives it a smooth finish similar to a stout. Shinya Sakurai pairs chilled Yebisu beer with matcha from Marukyu Koyamaen, a 300-year-old tea producer based in Uji, a city on the southern outskirts of Kyoto famous for green tea production. To put his own visual spin on the popular brew, Sakurai delved into the science of fluid dynamics to find the perfect balance of ingredients.       
       
SHINYA SAKURAI'S MATCHA BEER       
       
You will need:       
• 1 g (¼ tsp) matcha powder       
• 1 bottle or can of premium malt beer like Yebisu        
• 60 g (2 oz) of cold water       
• A pint glass, for serving       
• A whisk       
       
1. Whisk the matcha powder with the cold water until frothy and set aside.    
       
2. Next, pour 230 ml (approx. 7¾ oz) of chilled beer into a pint glass until two-thirds full, forming a solid head of foam on top.  Reserve the remaining beer.       
       
3. Gently pour a steady stream of the whisked matcha into your beer and watch the layers separate!      
      
4. Top up with remaining beer once your glass is half-empty.
       
Sakurai notes the trick to achieving a color-blocked effect is to use the right proportion of matcha to beer; the different temperatures and densities are what cause the layering to occur. Too much matcha powder will cause the tea to sink to the bottom of your glass.       
       
●　ABOUT SHINYA SAKURAI       
Steeped in the time-honored traditions of the Japanese tea ceremony, Shinya Sakurai offers guests a new vision with his meticulously curated tea tastings, infusions and tea pairings at Sakurai Japanese Tea Experience in Tokyo.    

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